Magenbrot translates to ‘stomach bread,’ which doesn’t sound terribly appealing. But the name refers to the stomach-friendly spices used to make this holiday specialty found throughout northern Switzerland and southern Germany. Cloves, cinnamon, star anise and mace are the traditional spices, but any gingerbread spice works just as well.

The dough is a simple mixture baked in the form of logs, then cut into diamond shapes or something like the classic Italian biscotti. The cooled ‘bread’ pieces are tossed with a sweet and spiced cocoa glaze and cooled further to allow the glaze to set.

Homemade Maggenbrot keeps for 3-5

Subscription Required For This Content

We recognize some people are not interested in paying for information when they feel comfortable getting something off the internet for free. That’s fine – we wish you the best and hope you have a tasty and successful journey. We believe there are those, however, who are looking for trusted sources when it comes to cooking…we hope you have found your source in us!

Our content is available without the support of advertising money. We are not influenced in any manner by advertisers or any other marketing arrangement. All of our recipes are tested extensively and written in a detailed (and hopefully entertaining) manner. We want our customers to trust the information we publish. We don’t play any of those marketing games (generating clickbait information, selling customer information to advertisers, etc.) to help our bottom-line. This is extremely important to us and something our customers demand.

Interested? Give us a try – register for an annual subscription or simply sign-up for our monthly plan and take your time to go through our information and see if this site is what you are looking for!

Subscribe now Frequently Asked Questions